1 lb. boneless pork shoulder roast
1 clove garlic, minced
1 tbsp. cooking oil
4 med. carrots, cut into 1/2 inch pieces (2 c.)
2 med. potatoes, peeled and cubed (2 c.)
1 (12 oz.) can (1 1/2 c.) beer
1/4 c. quick-cooking tapioca
1 tbsp. sugar
1 tbsp. Worcestershire sauce
2 bay leaves
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 (28 oz.) can tomatoes, cut up

Cut pork into 1 inch cubes. In a large skillet, brown pork and garlic in hot oil. Drain well. Meanwhile, in a 3 1/2 or 4 quart crockpot, combine all of the other ingredients except for the tomatoes. Stir in browned meat and undrained tomatoes. Cover and cook for 9 to 11 hours on low heat or on high heat setting for 4 to 5 hours.

If stew was cooked on low heat setting, turn cooked to high heat setting. Prepare Cornmeal Dumplings (below). Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover during this 50 minute period). Sprinkle dumplings with cheese.

CORNMEAL DUMPLINGS:

1/2 c. flour
1/2 c. cheddar cheese
1/3 c. yellow cornmeal
1 teaspoon baking powder
diced pepper
1 egg, beaten
2 tbsp. milk
2 tbsp. oil
2 tbsp. cheddar cheese, shredded

In a medium mixing bowl stir together flour, cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just till combined. Use in Pork stew with cornmeal dumplings, above.